JPS60248147A - プディング様二層デザ−トおよびその製造法 - Google Patents
プディング様二層デザ−トおよびその製造法Info
- Publication number
- JPS60248147A JPS60248147A JP59104131A JP10413184A JPS60248147A JP S60248147 A JPS60248147 A JP S60248147A JP 59104131 A JP59104131 A JP 59104131A JP 10413184 A JP10413184 A JP 10413184A JP S60248147 A JPS60248147 A JP S60248147A
- Authority
- JP
- Japan
- Prior art keywords
- layer
- egg
- dessert
- raw material
- pudding
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000021185 dessert Nutrition 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 235000011950 custard Nutrition 0.000 title abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000003349 gelling agent Substances 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims description 30
- 235000013601 eggs Nutrition 0.000 claims description 29
- 239000006071 cream Substances 0.000 claims description 12
- 235000019219 chocolate Nutrition 0.000 claims description 7
- 235000013351 cheese Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 239000003086 colorant Substances 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract description 3
- 235000003599 food sweetener Nutrition 0.000 abstract description 3
- 239000003765 sweetening agent Substances 0.000 abstract description 3
- 238000005345 coagulation Methods 0.000 abstract description 2
- 230000015271 coagulation Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000011874 heated mixture Substances 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 description 6
- 108010000912 Egg Proteins Proteins 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000011962 puddings Nutrition 0.000 description 6
- 239000000499 gel Substances 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 5
- 235000011850 desserts Nutrition 0.000 description 4
- 210000002969 egg yolk Anatomy 0.000 description 4
- 235000013345 egg yolk Nutrition 0.000 description 4
- 239000000940 FEMA 2235 Substances 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000009792 diffusion process Methods 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59104131A JPS60248147A (ja) | 1984-05-23 | 1984-05-23 | プディング様二層デザ−トおよびその製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59104131A JPS60248147A (ja) | 1984-05-23 | 1984-05-23 | プディング様二層デザ−トおよびその製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60248147A true JPS60248147A (ja) | 1985-12-07 |
| JPH0468901B2 JPH0468901B2 (enrdf_load_stackoverflow) | 1992-11-04 |
Family
ID=14372553
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59104131A Granted JPS60248147A (ja) | 1984-05-23 | 1984-05-23 | プディング様二層デザ−トおよびその製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60248147A (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5124169A (en) * | 1990-07-09 | 1992-06-23 | San-Ei Chemical Industries, Ltd. | Process for preparing a layered hydrogel product |
| JP2019208475A (ja) * | 2018-06-08 | 2019-12-12 | 森永乳業株式会社 | 甘味食品、容器入り甘味食品及びその製造方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5221366A (en) * | 1975-08-09 | 1977-02-17 | Kyupi Kk | Method of probucing doubleelayered pudding |
-
1984
- 1984-05-23 JP JP59104131A patent/JPS60248147A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5221366A (en) * | 1975-08-09 | 1977-02-17 | Kyupi Kk | Method of probucing doubleelayered pudding |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5124169A (en) * | 1990-07-09 | 1992-06-23 | San-Ei Chemical Industries, Ltd. | Process for preparing a layered hydrogel product |
| JP2019208475A (ja) * | 2018-06-08 | 2019-12-12 | 森永乳業株式会社 | 甘味食品、容器入り甘味食品及びその製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0468901B2 (enrdf_load_stackoverflow) | 1992-11-04 |
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